It is all just a matter of perspective. Ms MOG was an executive chef for 20+ years and I know my way around a commercial kitchen.
Several of our friends are chefs that we call super tasters. Cannabis Food additives must be all they can be to win praise for your culinary adventures from these guests. Snobs, they are snobs but in a good way. They not only have the ability to taste things well - good or bad they also have the ability to communicate what they are tasting. It makes it fun to try new things. They cook for us as well. Before covid our cooking circle was 20 -25 people; now it is 4 maybe?